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Raspberry Chicken
2 tsp oil
4 (4 oz.) boneless skinless chicken breast halves
1/4 cup seedless raspberry jam
2 tbsp. orange juice

Heat oil in large nonstick skillet over medium heat until hot. If desired, season chicken with salt and pepper; add to skillet. Cook 10-12 minutes or until chicken is fork tender and juices run clear, turning once.

Add raspberry jam and orange juice, stir until melted. Bring to a boil. Boil 1 to 2 minutes or until slightly thickened. Serve sauce over chicken.

This is very good. I have made it using Orange Marmalade.
A day or 2 back I saw Rachel Ray take a chicken breast, slit it open to make a pocket. Fill with your choice of chutney, add a slice of cheese of your choice. Brown in a skillet, and finish cooking in the oven. These looked very good, also.
www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order 765-271-9041

Watkins dessert mixes are very good "comfort" foods.
#21017 Watkins Rice Pudding
#21018 Watkins Tapioca Pudding

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Hello Nancy & Gang,
Shirley Ozark, MO-these are fun to make-crown cutters are sold at craft shops-Wal Mart may sell them too.

Mardi Gras King Cookies
1 cup packed light brown sugar
1 cup real butter, softened
1 large egg
1 tsp vanilla extract
1 tsp cinnamon
3 cups buttermilk baking mix
Purple, green, silver, blue, gold, red frosting and candies
Beat sugar and butter 3 min or creamy. Add egg, vanilla and cinnamon; beat until light and fluffy. Add baking mix and mix well. Wrap dough in Saran and shape into a 1" disk. Chill for at least 1 hour. Dust board with additional baking mix, roll out dough to
1/4" thickness. Cut out shapes with a 5x3" crown-shaped or other cookie cutter. Put 1" apart on ungreased cookie sheets.
Bake 350°F for 12-14 minutes or until tops are golden. Cool on sheet for 1 minute. Remove to rack to cool completely.
Decorate as desired with colored frosting and candies. Makes 20 to 22 cookies.

Pasta Taco Bake
14 oz Kraft Deluxe Macaroni & Cheese Dinner
1 lg ground beef
1 envelope taco seasoning
3/4 c water
3/4 c sour cream
8 oz cheese
1 c Pace chunky salsa
1 c corn chips-crush slightly
Optional: 1 Roma tomato-seed/diced, 1-1/2 c shredded lettuce

Preheat oven 400*. Prepare macaroni and cheese as directed. Brown beef in a skillet, add seasoning and water and cook until water is gone. Drain pasta and add cheese pouch, sour cream, and salt/pepper. Spray an 8x8 Pyrex and layer half macaroni and cheese in dish. Top with meat, half the cheese, and the rest of the macaroni and cheese. Bake 15 minutes. Remove, and top with salsa, remaining cheese, and chips. Turn off oven and put dish back in until cheese melts. Let sit 5 minutes before cutting. Serve with lettuce, tomato and additional salsa.

*I changed this by adding 1/2 c onion and 1/2 c red bell pepper to meat. We also used sausage. If using sausage, I suggest using only 1 T taco seasoning or it will be very spicy. We used 1-1/2 c chips. Next time we are trying grilled chicken in it-yum! I personally think you could easily cut the meat to 1/2 lb and will do so next time.
Source: Kraft Foods-this is awesome-you gotta try it!!!
Mimi ^..^

or Lauren who wanted French Onion soup recipes. This one is a little lighter and isn't served with the traditional cheese on top, but is absolutely delicious. I take it to pot-lucks often and there is never any left to take home.

Apple Onion Soup with Toasted Cheese Croutons
SOUP
3 tablespoons margarine
8 cups halved and sliced white onions
3 cups water
1-cup apple juice
½ cup white wine
½ teaspoon grated orange peel
1 (10 ½-oz.) cans condensed beef broth
1 medium apple, peeled and grated

CROUTONS
¼ cup margarine
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped parsley
1 garlic clove, minced
6 (1-inch thick) slices French bread

In Dutch oven, sauté onions in 3 tablespoons margarine 10 minutes or until tender. Add remaining soup ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Heat oven to 350. In small bowl, combine ¼ cup margarine, Parmesan cheese, parsley and garlic. Spread on one side of French bread slices; place on ungreased cookie sheet. Bake at 350 for 8 minutes or until lightly browned. Garnish each serving with 1 crouton. Makes 6 (1 ½-cup) servings.

Sorry, I forgot who it was looking for recipes for her suddenly large, extended picky family. The first one I serve with bread and a salad and everyone loves it. The second one that has the French fried onions, I leave the onions off part of the casserole as I have a kid who doesn't like them. He never notices the ones "snuck" inside the cornbread. For your large family you just double it and put in a 13x9 inch pan.

Cheesy Noodle Casserole
8 oz. (3 cups) uncooked dumpling noodles
1-1/2 lb. ground beef or ground turkey
1 medium onion, chopped
1 (15-oz.) jar prepared spaghetti sauce
1 (10 ¾ -oz.) can condensed cheddar cheese soup
1 (8-oz.) can tomato sauce
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
8 oz. (2 cups) shredded Colby or cheddar cheese

Cook noodles to desired doneness as directed on package. Drain; rinse with hot water. Place in large bowl. Heat oven to 350. In large skillet over medium-high heat, brown ground meat and onion; drain, if necessary. Stir in remaining ingredients except cheese and noodles, simmer 3 to 4 minutes. Pour meat mixture over noodles, mix well. Pour into ungreased 13x9-inch baking dish. Cover; bake at 350 for 35 to 40 minutes or until hot and bubbly. Uncover; sprinkle with cheese. Bake uncovered an additional 5 minutes or until cheese is melted. Makes 8 to 10 servings.
Kyra in FL

Chicken And Dumplings In The Crockpot
4 boneless skinless chicken breasts, cut to small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.
Heather

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Corn Fritters
2/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons sugar
1 tablespoon minced onions
1/4 cup butter, melted
1 (12 oz.) can whole kernel corn
1/2 cup milk
2 eggs, beaten

Heat pancake griddle as for pancakes. Sift together flour, baking powder, salt, and sugar. Mix together onion, butter, corn, milk, and eggs. Add flour to corn mixture, beat until smooth. Use 1/4 cup batter for each fritter. Cook as you would pancakes, and butter as you take them off, serve hot. These are really good with steak, meatloaf, anything!
Heather

Hi Nancy - How are the four legged office helpers? Are they doing the year end taxes for you or just more filing?

Here is a fast & easy dinner recipe to share with everyone that has such a delicious taste to it.
Dawn - cape cod, ma

Lime Chicken Fajitas
1 lb. boneless chicken breasts, sliced fairly long and thin
1/4 - 1/2 cup lime juice
salt and pepper
2 tbsp. olive oil
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 onion, sliced
1 head romaine or iceberg lettuce, chopped
flour tortillas
sour cream
lime wedges (for garnish and use)

Combine the lime juice and salt & pepper; marinate the chicken for at least 30 minutes. Heat the olive oil in a large pan. Add chicken to the pan, and cook through, about 7 minutes. Remove chicken, and add peppers and onions to the pan. Cook until soft, about 5 minutes.

Warm the tortillas up. I just quickly warm them in a nonstick skillet or you can place them in some foil and warm up in a 250 degree oven. Keep warm by wrapping in foil until ready to serve. Wrap chicken, onions, pepper and lettuce in tortillas, serve with optional sour cream and lime wedges.

I've never served these with cheese, although you could try. Something about the lime and sour cream makes them go together so perfectly.
Makes about 3 – 5 fajitas in my house.

I was going to make the French Toast Casserole that Sue sent in and realized there was no oven temperature or baking time. I am sorry I don't remember what day this was in. It was probably a few weeks ago. Would Sue please resubmit it again?
Thank you. Sandy in Iowa

Susana in Louisiana, I like the sound of your recipe for ham made in the crock-pot. I'd like to try making a ham like that and was wondering if you would share what brand and size of crock-pot you use. I know an eight pound ham will not fit in mine, and I need to buy a new crock-pot anyway. Now if I can just get mj-Indy to give me one of her extras! LOL My sister, mj-Indy, is an excellent cook and a very generous person. Honestly, she can cook anything and it will taste good. I love to watch her cook because she is a natural and her eyes are as blue as Paula Deen's! I think this newsletter has a lot of people who truly enjoy the art of cooking. I enjoy the eating part! LOL Thanks for your help Susana.
Doris, S. Indiana

Confetti Salad
4-cups or 1 bag of Coleslaw Blend
2-cups Sugar Snap peas or less
( I got mine in 3rds)
1/2-cup red pepper (cut into small strips)
1/4-cup green onions sliced
1/2 cup of green or red grapes, cut in half
1-can(15.25) Dole Tropical Fruit Salad drained.
1/2 cup or more of Kraft Zesty Italian Dressing

Combine all ingredients, than add dressing and toss. Let set for several hours to marinate. This is a very good salad. You could try other dressings.
Gail in Minnesota

For Doris in De.
My recipe is for graham cracker bark. Put wax paper on cookie sheet and let hang over the edge. Melt 2/3 c creamy peanut butter and 18 oz. (bag & 1/2) of choc. chips. Pour over graham crackers. Melt 1/2 bag (8oz..) of white chips & and marble it over the choc. Can add slivered almonds. Cool and break apart. This may not be what your are looking for, but it is
really good.
Carolyn - Syracuse

Does anyone know of a website devoted to pressure cooker recipes?
grannym IL

This is a request in the February 4th Newsletter. I have never been to this site before but it may be a start. The recipes I looked at seems interesting. Hope this helps with cooking with your pressure cooker. This site does allow downloading booklets and you make you own cookbook. Some of the recipes require a fee.
Good Luck,
Kath in Kansas

http://missvickie.com/recipes/recipeframe.html

Hi to everyone. I have a question? I am looking for a dumpling recipe, that my grandmother use to make, about 50 years ago. When they were ready they looked like a 4 inch sea sponge. Light airy, they did not taste starchy like biscuit dough based dumplings. They must have had egg in them because they were pale yellow. She was German ancestry from northern Ohio. I would love to make them to show my children, grandchildren and great grandchildren, on a Yankee style chicken and dumpling dish.. Thank you to anyone who has any idea of what I am talking about.
Jambob

For Iris in VA. This is the way I make my pork roast. Place a 2-3 lb boneless pork loin roast in crock pot. Add 1 C good white wine and 1 C water. Sprinkle kosher salt, fresh ground black pepper, garlic powder and rosemary over top of roast. Cover and cook on low for at least 8 hours, but 10 is better. It has a nice flavor, and is very moist and tender. I haven't tried to make gravy with the "juice" though. I serve this with boiled yukon gold potatoes and cooked cabbage wedges. The pork also makes good leftover sandwiches with some spicy mustard on rye bread.
Leasa in Iowa

For Iris in Virginia:

Mushroom Pork Tenderloin
2 pork tenderloins, (1 pound each)
1 can (10 -3/4 ounces) condensed cream of mushroom soup undiluted
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10-3/4 ounces) condensed French onion soup, undiluted

Hot Mashed potatoes, optional

Place pork in a slow cooker, In a bowl combine the soups; stir until smooth. Pour over pork. Cover and cook on low for 4 to 5 hours or until the meat is tender. Serve with mashed potatoes if desired. Yield: 6 servings.

This is very tender and makes great gravy for potatoes.
Marianne from Wi.

Regarding the Chicken in a Jug recipe, I noted yesterday that it appeared in the January 6 Newsletter. This is my new and improved recipe. As you can see, I added the oil and herbs to it, and it is very much improved. Much more flavor. I used fresh herbs as I did have them at the time and we love anything "herb". I'm even growing some in the house is pots to have them during the winter and they're doing pretty well. This is the updated recipe you should try if you are interested in it.
Jan in DE

Nancy, every time I try to pull up Abby's site, it freezes my computer. What could be causing this? I have to cut my computer off, then go to old messages to pull your site up again. Please give me an idea how I can stop this. Also, I got a good recipe from Ron's recipe site:

One Pan Beef stroganoff from scratch.
1 lb. thin sliced beef (substitute hamburger if you wish)
1 sm. onion-chopped
1 clove garlic-chopped
1 tbsp. olive oil
1/4 c. soy sauce
16 oz. sour cream (substitute 8 oz. cream of mushroom or celery soup with 8oz milk)
6 to 8 oz. egg noodles or whole wheat noodles
3 oz. sliced fresh or jar of mushrooms, drained (optional)
Directions
Brown beef with onion and garlic in oil. Drain grease, if any. Add soy sauce, sour cream (or soup) and vegetables (optional). Bring to a slow boil and add noodles then reduce heat. Cover and simmer for 20 min., stirring frequently. Serving 4
Hope you enjoy it! Betty T. Ga.

Hash Brown Casserole
1 (2 lb.) bag frozen hash brown potatoes
2 (8 oz.) cartons sour cream
1/2 c. chopped onions
1 (10 3/4 oz.) can cream of chicken soup
2 c. shredded cheese, cheddar, sharp or other
2 c. corn flake crumbs
1/4 c. butter, melted

Thaw potatoes, combine soup, sour cream, onion and cheese; mix in potatoes. Spray 3 quart casserole with Pam, put in mixture. Mix melted butter and crumbs and sprinkle on top. Have oven preheated to 350º and bake 1 hour.
Heather

Creamy Crock Pot Pork Tenderloin
1-1/2 pound pork tenderloin
2 cans of cream of celery soup

Put tenderloin in bottom of crock-pot. Pour the 2 cans of celery soup on top of pork and make sure it is completely covered. Cook on low 8 hours.
Heather

Grannym Il wants to know of a good pressure cooker site. This is a great one for info on the use of PCs and tons of great PC recipes. The owner is very knowledgeable about PCs.
The site is
http://groups.yahoo.com/group/PressureCookerRecipes/
Barb/De

Hi Nancy & Lander Friends,
Now, I've done it....Made dill pickles in late fall! They're not my pickle of choice but my DH loves them, or did before eating this batch. I have 11 quarts of pickles that would pucker a lemon. My cousin helped me make them and hers are always fantastic. I'm an abhoration, well my pickles are. Can I open, drain the brine out and re-do them somehow? Or what? It would make me so sad to have to toss them. Thanks for any help you can offer.
Judy in Milw.

For Linda in Collegeville, PA: This is the one I copied. Hope it is what you are looking for.
Jean in NC

Rueben Dip
8 oz. Cream Cheese
1/4 c Thousand Island Dressing
1/4 lb. Deli corned Beef-diced
4 oz can sauerkraut
1 1/2 cups Swiss cheese-shredded

Mix cream cheese, Thousand Island, corned beef and 1 c cheese. Spread Mixture onto a 9" pie plate. Top with sauerkraut and remaining cheese. Microwave for 4 minutes or until bubbly. Serve with crackers, bagel Chips, tortilla chips or whatever crunchy dipper you prefer. Enjoy!
by Lynne Gagnon

Here is another recipe for Corn Fritters. According to Everyday with Rachael Ray, before Dick Clark leaves home for his Times Square Studio he makes these corn fritters for his family.

Dick Clark's Corn Fritters
1 (15oz.) can creamed corn
4 large eggs (or use 1 cup egg substitute)
1 cup frozen corn, thawed
2 Tbsp.sugar
salt and pepper
1/2 cup flour
Cooking Spray
Butter or maple syrup for serving

Combine cream corn, eggs, frozen corn and sugar. Season with salt and pepper. Sprinkle in flour gradually, whisking to avoid lumps, until just combined.

Spray non stick skillet with cooking spray. Drop tablespoonfuls of corn mixture into pan to form small pancakes. Cook until lightly browned on both sides, about 2 minutes per side.
Carol in MA

In reference to the below pasted recipe that appeared in your newsletter dated 04FEB2008, I have a question about the hot dog casserole recipe submitted by Karen in TX. Do you cook the wieners on the stove top FIRST before putting them on top of the potatoes and also do you slice them into bite size pieces or leave the wieners whole. I think my daughter will like this recipe. I thank you in advance for your anticipated cooperation.
Denny.

Thanks to everyone who sent in recipes for The Graham Cracker Candy with the butter, sugar and nuts. Doris - De.

Hello Nancy & Gang,
Doris, in Oklahoma, I am trying out the tips you gave me for saving recipes into my Explorer, but I am having a little trouble. I have all of my folders (chicken, cake), but when I copy a recipe from the letter and try to paste it into the folder, I can't do it. Please tell me how to paste the recipes from newsletter, internet and emails-I feel so stupid, but if you've never done it before.....
Thanks a bunch.
Mimi ^..^

Hello everyone! I am once again writing in regard to using Corning Ware on glass top ranges. Since I wrote last, on Jan. 30th, there have been many comments about using the old Corning on the ranges. Please note that I had mentioned this to Maytag when I called them as the old Corning does contain metal and is stronger than the new Corning. I, too, thought it could be used. They definitely warned me to not even try it. It can definitely explode. Thought I would clarify this for everyone and I, again, suggest you call the manufacturer of your stove to see what they suggest.
Barb from Bay Village, OH

Nancy you are an amazing woman. I'm sure all of us Landers are in awe of you. Thank you for sharing your gift with us. I am sending a recipe for Apple Cake. It is quic easy and definitely TNT. It was given to me by my boss a few years ago. I get requests for the recipe from relatives of friends all across the country.
Lorene

In response to several gals asking about a way to do the chicken in a jug recipe if you don't have the jug or bean pot. I took a small whole chicken, seasoned it inside and out and double wrapped it tightly in foil and laid it on a cookie sheet in case there would be any leaks. I baked it at the temperature given in the recipe and for the time given and it was very moist. It's like a blasted chicken in reverse with the low temp instead of the high for the blasted chicken. I used Cajun seasonings on mine, but there's lots of combos that would taste great. Have a blessed day.
Donna in Elyria, Ohio

Good Morning to all. I am asking help from all you wonderful cooks in "NancyLand". My son is requesting some Turtle Brownies. Does anyone have a TNT recipe they are willing to share. Thanks Nancy for all the wonderful Weight Watcher recipes. Keep them coming.
BG in Indy

Good morning, Nancy and 'Landers! I have a BIG question concerning the "Walking Tacos". This sounds like a neat little fund-raiser, BUT aren't they too hot to carry? Do you put them in something? Aren't they messy? Do you use a fork? Just how are they served? Actually that's more than one question, isn't it, but I don't quite get it! Help!
Kathi in Virginia

Hello Nancy & Gang,
For Dee, S IL These are all TNT and well loved recipes. Hope you like them.

Pasta & Red Sauce
1 lb any long variety pasta
3 T butter
2 garlic cloves-minced
1 large shallot-minced
8 oz sliced fresh mushrooms-coarse chop
2-12 oz jars roasted red peppers-drained
1 T fresh basil-chopped or 1 t dried
1/4 c Parmesan cheese
salt and pepper to taste
Cook pasta as directed. Meanwhile, saute garlic, shallot, and mushrooms in butter. Put peppers, basil, and contents of skillet into a blender and puree smooth. Drain pasta and top with sauce and Parmesan.
*May add capers, or any other veggies you like to the sauce.

Roasted Garden Variety Pasta
This makes about 6 generous servings!!

1 red bell pepper-in 1" pieces
1 yellow bell pepper-in 1" pieces
8 oz fresh mushrooms-quartered
1 med onion-in 1" pieces
1 med zucchini-with peel-in 1" pieces
1 med yellow squash-with peel-in 1" pieces
1/2 c mixture of fresh chives, parsley, dill (or use just one)
1/4 c extra virgin olive oil-or a little more
2 T any seasoning you like*
salt & pepper to taste
1-1/2 lb linguini
3-4 c or marinara or Alfredo sauce (any good tasting sauce)
1/2 c Parmesan cheese

Preheat oven 450*. Cover a large baking sheet with foil. Wash, pat dry and prepare all veggies as indicated. Pour on covered sheet and drizzle with oil. Sprinkle on herbs, salt, pepper, and seasoning. Toss well to coat and cover all veggies. Pat down into a single layer and roast 20 minutes or until veggies look blistered and turning brown. Cook pasta in a large pot al dente and drain-put back in pot, add sauce and veggies, mixing well (get all of the drippings off the foil into the pot). Mix and taste-re season if needed, but shouldn't be necessary. Plate up and top with Parmesan.

**I use Ms Dash Sun Dried Tomato & Basil and garlic powder on veggies. My sis uses Lemon Pepper and Rosemary (fresh) on hers. It is just a matter of choice. You can play with the seasonings.
Mimi ^..^

Thank you, Chris in NM, for the Spicy Wine Pot Roast. I made it last week and it was delicious!. Was a delicious leftover yesterday as well. As I was assembling the ingredients, I realized I had no brown gravy mix. I will make sure I have it the next time I make this roast to see if it really makes any difference.
grannym IL

I am wondering what the 123 Recipe site is mentioned by Roberts wife on Feb 4th. Love this site and always looking for TNT recipes. Thanks to everyone for their excellent recipes. Shirley in Virginia

Comment
I have a new site online.
http://123-free-recipes.com/
It allows our family of members to add their favorite TNT recipes in one place so their friends and family members can access their recipes (anywhere in the world.) Get a recipe non-copyrighted you like, post it and it will be there waiting for you 24 hours a day.
Nancy Rogers

Hi Nancy,
Here is a recipe for lemonade cookies as per request:
Enjoy!
Lisa in Central PA

Pink Lemonade Cookies
1/2 cup butter (no substitutes)
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/3 cup frozen pink or regular lemonade concentrate, thawed
1-3/4 cups all-purpose flour
2 tablespoons butter or margarine, softened
2 cups sifted powdered sugar
2 teaspoons frozen pink or regular lemonade concentrate, thawed
Water
Red food coloring (optional)

Beat 1/2 cup butter in a mixing bowl with an electric mixer for 30 seconds. Add granulated sugar, baking powder, and baking soda; beat until combined. Beat in egg and 1/3 cup lemonade concentrate. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. If desired, add red food coloring to tint dough pink.

Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 350° F oven for 10 to 12 minutes or until edges are golden. Cool on cookie sheets for 1 minute; transfer cookies to wire racks and cool completely. For frosting, beat together 2 tablespoons butter, powdered sugar, and 2 teaspoons lemonade concentrate and enough water (3 to 4 teaspoons) to make of spreading consistency. If desired, add red food coloring to tint the frosting a delicate pink. Frost cookies. Makes 36 cookies.

To Linda from Collegeville, Pa.

Here is a recipe for a Reuben dip. I have made this for years. Everyone requests it. It's excellent.
Barb, Fl.

Reuben Dip
1 loaf round rye bread
8 oz can sauerkraut
3 oz package cream cheese
8 oz container plain yogurt
1 can corned beef
4 oz Swiss cheese, shred
4 oz Russian dressing
Extra rye bread for serving

Slice top off bread and save. Scoop out inside. Rinse and chop sauerkraut. Mash corned beef. Mix all ingredients together. Place in bread bowl. Replace top. Wrap in foil. Bake in 375 oven for 1 to 1-1/2 hours till hot. Serve with rye bread.

Feb 4, 2008 Newsletter
Can anyone help with a recipe for a potato casserole made with frozen hash browns, sour cream, canned cream soup etc?
Thanks Fran from WI

Cottage Potatoes
This is a good dish for potlucks and family gatherings. And the kids will love it.

2 pounds hash browns (cube style, thawed)
2 c. cheddar cheese
2 c. sour cream
1 c. cream of chicken soup
1/2 c. chopped onion (or buy the hash browns with onions already in them)
1/4 c. melted butter
salt (optional)

Topping:
2 c. corn flakes, crushed

Mix all together; put in casserole dish. Top with cornflakes and bake at 350 degrees for 45 minutes.

Thank You to everyone that helped me with the Frito dessert recipe. I can’t wait to tell my mom.

Tona you neglected to put the amount of time you bake the Smothered Burritos that appeared in the Friday Feb. 1th newsletter. I wanted to make this last night but it doesn't tell now long to bake it for. I would guess not more than 25 or 30 minutes. I can't wait to try it.

I wanted to thank all those who sent in crab casserole recipes for me, especially Marilyn in FL. I tried the mushroom crab or seafood casserole, I used shrimp and crab but I didn't care for that combo very well and I also didn't care for the mushrooms in it. However, I really did like it otherwise. I am going to try it without the can of mushroom and I will layer the soup/crab mixture between Ritz-type crackers and let you know how it comes out. I really want to try the other crab recipes you sent, they sound so good.

Last week I made a pork roast that a friend gave my bf and I used this recipe I found at www.recipezaar.com. It was fantastic and the broth it made was so fabulous over rice and the meat. It is now the way I will always make pork roast. One reviewer stated that they rub the roast with the rub and then put in a zip bag and put it into the refrigerator overnight (or about 12 hours). That's what I am going to try next time. This has a few ingredients but it was so easy to make, you could always make the rub ahead of time and keep on hand until you want to make the roast. Hope you enjoy this as much as I did.

Cajun Pork Roast
2 lbs boneless single loin pork roast
3 Tbsp paprika
1/2 tsp red pepper (cayenne)
1 Tbsp garlic powder
2 tsp oregano
2 tsp thyme
1/2 tsp salt
1/2 tsp white pepper, ground
1/2 tsp cumin
1/4 tsp nutmeg

Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350°F oven for about an hour or more, until internal temperature is 155 to 160 degrees F. Remove from oven, let rest 5 to 10 minutes before slicing.
Servings: 6
Submitted by Nimz at www.ecipezaar.com
Nancyb

For Grannym from IL who was looking for a website for pressure cooker recipes.
http://www.recipezaar.com/recipes.php?categ=preparation%2Cpressure-cooker

Also, if you do a search on Google by entering "pressure cooker recipes" you'll find several sites devoted to this subject. Happy surfing!
Brian / Canada

For Sue, IL in the 2/4/08 newsletter: If your green peppers are whole they will be wonderful for stuffed peppers. I try to always freeze some whole to have in winter when they are so high priced. Or, they are always good to just chop up and use in any recipe that calls for peppers where they are cooked in. Hope this will be some help to you.
jsham AR

Hello Nancy,
In regards to Monday, Feb. 04, 2008 recipes for the graham cracker brittle cookie .

For those who are unable to eat nuts in the graham cracker brittle cookies, I suggest using the mini chocolate chips. They are a hit.
We make ours that way. Hope the hint helps others.
Lois in Grafton, OH

Hi Nancy, what a busy bee you are lately. I trust you are feeling better in order to get so much done!

To Iris in Va, I do not have a pork tenderloin recipe, but I have lately been roasting a pork chop-cut roast with a layer of fat on the top, very inexpensive. I season it (and every roast of every meat of any kind) with salt, ground pepper and garlic powder. I usually cook it for 20 minutes a pound, serve it that night, then debone and make broth, using chicken broth. I refrigerate, skim off the fat, and the next night, simmer leftover pork in small pieces for anywhere from an hour to two, usually for either pork, tomato, chile and garlic soup with tortillas or Asian pork with pickled cabbage soup. Sorry it doesn't specifically help, but maybe trying another cut of pork would help. Hope other
members can be of more help.
Hudson Valley Kathleen

Hi Nancy and Everyone in Nancyland,
I have been receiving Angel Food Ministries for a few months now. I have a slight problem that I hope everyone can help me with. In your order every month usually comes so sort of dried beans. I have Bean Soup Mix, Great Northern Beans and about 4 bags of Pinto Beans. Also this month we are getting Black Eye Peas and I am assuming they are dried as well.

I need any and all recipe for dried beans. It doesn't matter if I have the bean listed I still want your recipes. I am sure I will need it someday. My husband and I love this program and plan to continue on it for sometime.

A big Thank you to everyone for your time,
Nicole Western New York

Hi Nancy & Nancy Landers, Since it's Chicken 'N Dumplin' weather I would like to submit a suggestion. For extra kick I add diced carrots, celery, and onions to the broth, Also add poultry seasoning to the broth or the dumplin batter.I usually add a can of condensed chicken soup at end of cooking to give a thicker consistency.
Margaret, Tulsa

I have seen a couple of recipes lately that call for self-rising cornmeal. I have a recipe for making self-rising flour. Could you do the same thing to make the self-rising cornmeal. Mary Jo in MD

Home Cookin Chapter: Miscellaneous Information

Make Self-rising Flour
As a substitute for 1 cup of self-rising flour, place 1-1/2 tsps. baking powder and1/2 tsp. salt in a measuring cup. Add all purpose flour to measure 1 cup. As a substitute for 2/3 cup of self-rising flour place 1 tsp. baking powder and 1/4 tsp. salt in a measuring cup. Add flour to measure 2/3 cup.

To Darlene in Indiana and all you great Nancylanders. When making your pot roasts, what cut of meat do you use? I have a difficult time choosing meats. Pot roast isn't as much of a problem (I use brisket or chuck) but I baked a sirloin tip and it was so tough. Can anyone help?
Thanks, Nancy, for my favorite website.
Corinne in Pittsburgh

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